BLUEBERRY SLAB PIE
Make and share this BLUEBERRY SLAB PIE recipe from Food.com.
Provided by janettpena1990
Categories Pie
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 400°F/200˚C.
- 2. In a bowl, mix the blueberries, sugar, cornstarch, cinnamon, salt, and lemon zest. Set aside.
- 3. On parchment paper, stack 2 pie crusts on top of each other. Roll out to 17 inches by 12 inches. Cut diagonally into strips.
- 4. Roll out another 2 pie crusts. Place in a 15 inch by 10 inch by 1 inch baking sheet.
- 5. Spread out blueberry mixture into the crust, then form a lattice top with the pie crust strips. Tuck the crust inward around the edges, and bake for 35 minutes.
- 6. Serve warm with ice cream.
- 7. Enjoy!
Nutrition Facts : Calories 323.3, Fat 13.2, SaturatedFat 4.2, Sodium 226.9, Carbohydrate 49, Fiber 3.1, Sugar 20.6, Protein 3.4
BLUEBERRY CREAM PIE
Well over 100 years old, this recipe has been part of my family forever. My Grandmother, born in the 1880's taught it to us, and who taught it to her, I have no clue. It turns out to be a very large pie with a layer of custard, topped with a layer of blueberries, and then a layer of meringue. If you like blueberries, its a keeper. My Grandma always said that you could make a smaller pie by using a pint of blueberries, but we have never tested that theory.
Provided by Barbara
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 50m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Prepare pie pastry, and place into a 10 inch deep dish pie pan.
- In a large bowl, whip egg yolks with an electric mixer on high speed until pale. Gradually add 1 cup sugar while mixing. Mix until sugar has completely dissolved, and the yolks are thick and pale. This will take up to 15 minutes. Mix in the tapioca, salt and lemon juice. Stir in the milk, and then carefully fold in the blueberries. In a large glass or metal bowl, whip egg whites to stiff peaks. Fold egg whites into the blueberry mixture.
- Combine the remaining 1 tablespoon of sugar with the flour, and sprinkle into the bottom of the unbaked pie crust. This will absorb extra juice, and keep the pie from leaking. Pour the filling into the prepared crust.
- Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 60 minutes, or until pie is set.
Nutrition Facts : Calories 160.3 calories, Carbohydrate 27 g, Cholesterol 25.9 mg, Fat 5.4 g, Fiber 1.6 g, Protein 2.1 g, SaturatedFat 1.4 g, Sodium 82 mg, Sugar 17.8 g
BLUEBERRY SLAB PIE RECIPE BY TASTY
Here's what you need: refrigerated pie crusts, blueberry, sugar, cornstarch, cinnamon, salt, lemon zest
Provided by Hannah Williams
Categories Desserts
Yield 12 servings
Number Of Ingredients 7
Steps:
- In a bowl, mix the blueberries, sugar, cornstarch, cinnamon, salt, and lemon zest. Set aside.
- Preheat oven to 400°F (200˚C).
- On parchment paper, stack 2 pie crusts on top of each other. Roll out to 17 inches by 12 inches (43 cm by 30 cm). Cut diagonally into strips.
- Roll out another 2 pie crusts. Place in a 15x10x1 inch (38x25x2 cm) baking sheet.
- Spread out blueberry mixture into the crust, then form a lattice top with the pie crust strips. Tuck the crust inward around the edges, and bake for 35 minutes.
- Serve warm with ice cream.
- Enjoy!
Nutrition Facts : Calories 368 calories, Carbohydrate 51 grams, Fat 16 grams, Fiber 3 grams, Protein 4 grams, Sugar 18 grams
BLUEBERRY SLAB PIE
To make this pie for 6 to 8 people, simply halve the recipe and make it in a 9-inch pie plate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h15m
Number Of Ingredients 9
Steps:
- Make crust: In a food processor, pulse flour, salt, and sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. With machine running, add 1 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/2 cup water, 1 tablespoon at a time). Do not overmix. Divide dough into 2 disks; wrap each tightly in plastic. Refrigerate until firm, at least 1 hour (or up to overnight).
- Preheat oven to 400 degrees. Make filling: In a large bowl, toss together blueberries, cornstarch, sugar, and lemon zest and juice. On a floured work surface, roll out 1 disk to a 12-by-16-inch rectangle. Place in a 10-by-14-by-1-inch rimmed jelly-roll pan. Pour in blueberry filling, then lightly brush edges of crust with water. On floured surface, roll out second disk to an 11-by-15-inch rectangle and lay over blueberry filling; press along moistened edges to seal. Fold overhang under, tucking it into pan, and crimp edges. With a paring knife, cut slits on top to vent.
- Place pie in oven, then reduce heat to 375 degrees. Bake until crust is golden and juices are bubbling, 50 minutes. Let cool on a wire rack 1 hour. Serve warm or at room temperature.
Nutrition Facts : Calories 566 g, Fat 32 g, Fiber 3 g, Protein 7 g
BLUEBERRY CRUMBLE SLAB PIE
Traditional blueberry pie gets a tasty twist in this slab pie recipe that's topped with a cinnamon-y crumble.
Provided by By Annalise Sandberg
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 400° F. Place both pie crusts in half-sheet pan, overlapping slightly. Fit into pan, pressing into corners. Trim edges to about 1/2 inch overhanging sides of pan, then fold over and tuck into pan.
- In large bowl, toss Filling ingredients. Dump into crust.
- In small bowl, mix Topping ingredients with fork. Use fingers to form olive-sized chunks of topping. Scatter over top of filling.
- Bake 40 to 45 minutes or until topping is golden and blueberry filling is bubbling. Cool slightly. If desired, serve with vanilla ice cream or whipped cream.
Nutrition Facts : Calories 330, Carbohydrate 50 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 20 g, TransFat 0 g
BLUEBERRY CREAM PIE
Whenever I ask my family which pie they'd like me to make, everyone gives the same answer - Blueberry Cream Pie! This refreshing dessert has an enticing cream layer topped with lots of plump blueberries. -Kim Erickson, Sturgis, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool. , In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually whisk half into egg yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cook 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners' sugar. Chill 30 minutes or until set. , Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup juice (add water if necessary). Discard pulp., In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set. Store pie in the refrigerator.
Nutrition Facts : Calories 420 calories, Fat 20g fat (10g saturated fat), Cholesterol 127mg cholesterol, Sodium 213mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 3g fiber), Protein 4g protein.
BLUEBERRIES AND CREAM PIE WITH NO ROLL PIE CRUST
Make and share this Blueberries and Cream Pie With No Roll Pie Crust recipe from Food.com.
Provided by PanNan
Categories Pie
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Put first five ingredients in a 9 inch pie pan.
- Mix with a fork until well blended and pat into the pan.
- Push the pastry up the sides and form a nice edge with your thumb and finger.
- Prick the crust with a fork to prevent bubbling of the pastry during baking.
- Preheat oven to 400.
- Rinse berries and pick out any undesirable ones.
- After the berries have drained pour onto a paper towel to dry somewhat and then pour them into the pastry shell.
- In a small bowl combine the sugar, flour, cinnamon and salt.
- Stir in the milk and 1/2 cup whipping cream.
- Whisk until smooth.
- Pour over the berries and bake for 45 minutes.
- After about 30 minutes, check the pie.
- If the edges are getting very brown, cover with strips of aluminum foil.
- Cool on a wire rack and refrigerate for 2 hours before serving.
- To make whipped cream, beat 1/2 cup very cold whipping cream until stiff.
- Chill the bowl before whipping the cream to improve the results.
- Add vanilla and 2 tbsp sugar.
- Serve a dollop of whipped cream on each serving of pie.
FRESH BERRY SLAB PIE
Seven ingredients and 20 minutes of prep time is all it takes for this super-easy slab pie to come together.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Unroll pie crusts and stack one on top of the other on lightly floured surface. Roll to 17 x 12-inch rectangle. Fit crust into 15 x 10 x 1-inch pan, pressing into corners. Fold extra crust under, even with edges of pan; crimp edges. Prick bottom and sides of crust with fork.
- Bake 10 to 12 minutes or until golden brown. Cool completely on cooling rack.
- In medium bowl, beat yogurt and cream cheese with electric mixer on medium speed until smooth. Spoon into cooled baked crust. Refrigerate about 1 hour or until set.
- In large bowl, toss berries and strawberry glaze. Spoon berry mixture over cream cheese layer. Store in refrigerator.
Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g
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